Fluffy Vanilla Cupcakes
You know the perfectly light, fluffy, airy vanilla cake and cupcakes we all love and miss from childhood? These cupcakes are just that, but gluten-free! Your party guests will think you picked these up at the local bakery, and they will not believe they are made without gluten! Whether in cupcake or cake form, this will be your go-to vanilla cake for any birthday!
PREP TIME
15 minutes
COOK TIME
30 minutes
INGREDIENTS
9
Serves: 12
Ingredients
- 180 grams180 grams180 grams Primal Palate Gluten-free All-Purpose Flour, 1.5 cups spoon-filled and leveled
- 1 3/4 tsp1 3/4 tsp1 3/4 tsp Baking Powder
- 1/4 tsp1/4 tsp1/4 tsp Himalayan Pink Salt
- 1/2 cup1/2 cup1/2 cup Sunflower Oil
- 166 grams166 grams166 grams Granulated White Sugar, 3/4 cup
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 222 Eggs, room temperature
- 5 fl oz5 fl oz5 fl oz Buttermilk
- Vanilla Buttercream Frosting
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Line a cupcake tin with parchment cupcake papers, and preheat your oven to 350 degrees F.
- Sift together the flour, baking powder, and salt into a small mixing bowl.
- In the bowl of a stand mixer, or using a medium size mixing bowl and hand mixer, blend the oil and sugar together.
- Add in the vanilla, eggs, and buttermilk, and blend again until the eggs and buttermilk are evenly combined with the sugar and oil.
- Add in the sifted flour, and beat the batter until the flour has just evenly combined with the wet mixture. Do not overmix.
- (For cake instructions, jump to below section) Fill the cupcake tin with batter, filling each cupcake well 3/4 full.
- Bake for 25 minutes, and allow to cool completely before frosting.
- section: For cakes
- Lightly grease two 8 inch cake pans with oil.
- Place a round sheet of parchment on the bottom of each cake pan for easier removal of the cakes.
- Distribute the batter evenly between the two cake pans, and gently smooth the surface of the batter into an even layer.
- Bake at 350 F for 35 minutes.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Cupcakes & Muffins Gluten Free Nut Free Pescetarian Shellfish Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 160 |
| Fat: | 9 g |
| Carbohydrates: | 18 g |
| Protein: | 1 g |
| Cholesterol: | 1 g |
| Sodium: | 147 mg |
| Fiber: | 0 g |
| Sugars: | 12 g |
| Calculated per serving. | |
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